Broiling equipment for use in ovens



y 1952 s. CHADWICK ETAL BROILING EQUIPMENT FOR USE IN. OVENS 5Sheets-Sheet l IN VEN TORS Zee jTC/IadW/ck BY and Marc vQcsek Arrow/VAY5 y 1952 L. s. CHADWICK ET AL 2,604,033

BROILING EQUIPMENT FOR USE IN OVENS 5 Sheets-Sheet 2 Filed Sept. 16,1949 a, [3 W I H W M w M w y 1952 s. CHADWICK ET AL 2,604,033

BROILING EQUIPMENT FOR USE IN OVENS Filed Sept. 16, 1949 3 Sheets-Sheet5 IN VEN TORS, 1 es 6. C/iaoW/OQ 5/ y and Man." Ease/c QM @M ZMMArraRn/sys Patented July 22, 1952 2,604,033 BROILING EQUIPMENT FOR USEIN OVENS I Lee S. Chadwick, Shaker Heights, and Marc Resek, ClevelandHeights, Ohio, .assignors to Perfection Stove Company, Cleveland, Ohio,a

corporation of Ohio Application September 16, 1949, Serial No. 116,176

8 Claims. (Cl. 99-447) This invention relates. to improvements inbroiling apparatus especially intended for" use in ovens similar to thatwhich form the subject matter of the application of Marc Resek, et al.,Serial No; 20,784, filed April 13, 1948.

In .the convertible oven or" the former'c'ase, as in the onehereindisclosed in connection with the present invention, there is a so-calledflowcontrol element or deflector that" is shiftable from one position toanother in. the conversion of the oven.

An object of the present invention is to provide abroiling apparatus by.which low-temperature broiling, a method that is very desirable andadvantageous forv many reasons, may be performed in a highlysatisfactory manner.

Another'object is to provide broiling equipment which supports the foodin such a way, and in such relation to the source of heat, and whichdistributes the heat in such mamier, asto broil the food on both sidessimultaneously-and uniformly, thus saving the time and trouble ofturninthe food, and making it unnecessary. to open the oven door during abroiling'. operation, "the door preferably including a window throughwhich the food may be observed'from time to time and progress of theoperation followed;

As is customary, a broiler drip pan constitutes a part of the equipment;and another objectoi the invention is to so direct and control the flowof heated fluid through the oven during the broiling operation as toprevent said pan from becoming overheated, thus. avoiding smoke'anddisagreeable odors, as well as preventing grease in the pan fromcatching fire, and the consequential burning of the food-from thissource.

The foregoing objects and advantages, with others hereinafter appearing,are attained in the embodiment of the invention illustrated in theaccompanying drawings wherein Fig. 1 is a fragmentaryside elevationalview of-a cooking range with parts broken away to show the convertibleoven in vertical section and conditioned for a broiling operation; Fig.2 is a similar sectional view. through a part'of the oven, showing theoven conditioned for baking, heating, etc.; Fig. 3 is a fragmentaryperspective view of the range, showing the broiling equipment partiallywithdrawn from the oven; Fig. 4 is a sectional detail, substantially onthe line 44 of Fig. 1, and on a scale considerably enlarged over that ofthe latter view,- the present figure being somewhat in the nature of adiagram, parts beyond the plane of section being omitted; Fig. 5 is aplan view of the broiler grid and burner, showing approximately therelationship between the grid and Like reference characters designatelil ze p'artsin the several views of the drawings.

l denotes, generally, a range body-that' em. closes, with othercompartments, a convertible oven compartment 2. This compartment is.defined by a top wall 3, side walls 4, a rear wall 5, and a bottom wallII that appears only in Fig. 3. The open front of the compartment 2 isnormally closed by a door-G. A flue l surmounts the top wall 3 andextends therealon from near the front end of said wall rearwardly to theusual vent passage (not shown), the compartment communicating with saidflue through an opening 8 in the top wall adjacent the front end of thelatter. The rear and side walls mergewith the top wall through curvedportions of consid erable radius to aid in cleaning the oven. In theforegoing respects, the present oven is substantially the same as theconstruction disclosed in the previously mentioned application SerialNo.

In the present construction there is, desirably, a second outlet opening9, located in the central top portion of the rear wall 5. This openingcommunicates, through a short fiue it, with the previously mentionedvent passage.

Situated in the lower rear part of the oven compartment 2 is anelongated gas burner [5 (Figs. 1, 2 and 5), the same being connected inthe usual way with the pipin of the range and havingthe supply of gasthereto controlled by the customary manual and thermostatic valves.Also, the usual flash tube and pilot are provided for initially lightingth burnerand. for relighting it in the action of the thermostat, all ofwhich will be readily understood by those skilled.

in the art. These features are omitted from the drawings as theyconstitute no part of the present invention and would tend to confuserather than clarify the reading of the drawings as they pertain to'theinvention at hand.

Suitably secured to the side walls e of the oven compartment, in thesame horizontal plane, are guides (the one on the right hand side of thecompartment being shownin the drawings and designated 20). These guidesslidably support a deflector 2|. Perspective view of the de- 3 fiector,and one of said guides, constitute Figs. 6 and '7, respectively.Supported across the front of the oven compartment, with its top flangeresting upon and attached to lugs- 22, that are desirably formedintegral with the guides 20, is

a front member or channel 2 having, in its web,

a slot through which may extend a tongue 26 that is suitably fastened tothe front end of the deflector 2|. I-Iingedly connected to the end ofsaid tongue remote from the deflector, is a handle 21, having a ring 28pivoted to its free end. The tongue 26 and handle 21 are formed of sheetmetal, and material struck fromthe respective parts provide stops 3!)and 3|, the for mer serving, by engagement withthe inner side of the webof the channel 24, to limit the forward movement of the deflector, whilerearward movement thereof is arrested by contact of the stop I I 3| withthe front surface of said web.

The portion of the oven compartment below the plane of the front memberor channel 24 is set off from the space thereabove by a panel 35,

shown as carried by and between depending flanges of the guides 20.Removably'supported by the front member ,or channel 24 and by rear topflanges 38 of the guides 20 is the oven bottom plate 40, which issimilar to the corresponding element of the'oven construction disclosedin the before-mentioned application. Said bottom plate is positioned ina lateral 'direction by the side walls .of the oven, and in a directionat right angles thereto by stops 42 wherewith its rear edge engages.These stops are secured to and rise from the flanges 38 of the guides 20and extend inwardly a distance theretor and is engaged by the rear edgethereof and thrown to and held in a forwardly and upwardly inclinedposition, as shown in Fig. 2, when the deflector is shifted to its rearposition, or that which it occupies when the oven is conditioned forbaking or other similar operations, under which circumstances thebroiling equipment is removed from the oven. When the obstructer is inthe last described or effective position, as shown in Fig. 2, itprevents the broiling equipment from assuming broiling position in theoven. In fact, under this circumstance, the broiler equipment protrudesfrom the front of the oven and prevents the door 6 from closing.

So-called rack guides are removably supported in the oven compartmentadjacent the side walls thereof. These rack guides form the subjectmatter of a separate application, Serial No. 124,158fl1ed by us on the28th day of October 1949. It may here be explained, however,

1 that each rack guide is fabricated of heavy wire or rod-like elementsthat are welded together and each guide includes a rearwardly andupwardly inclined bar 5| and horizontal bars-52 that are suitably spacedabove the bar"5|'. The

grid 55 and a broiler pan 56. The pan is deeper .a depth below the planeof the deepest part of the pan,'so that when the pan is placed upon asupporting surface, the marginal portion 5'! is parallel thereto, whileany liquid in the pan will collect in the front portion thereof. It maybe explained that the flanges and El extend the full width of themarginal portion 51, and that the back flange is notched to accommodatethe bars 5|; and so as to extend beneath said bar for engagement withthe stops 53.

The broiler grid 55, in its present preferred form, is made from asingle piece of sheet metal, and it includes an elevated food support ofabout the same outline in plan as the depressed portion or sump of-thebroiler pan 56. .said food support includes a peripheral wall 56; and abase flange 6!- flares outwardly-from the lower end of the wall 66 andis adapted to bear upon the marginal portion 5! of the pan when thebroiler equipment'is in assembled condition: Lugs 68, that arestruckfrom the flange 61, lie in the plane of the peripheral wall 66 andengagethe inner side of the marginal wall of the pan 56 so as 'to hold thegrid 55 in position thereon. The peripheral wall '66 ,joins, through anupwardly and.

' edge ofthe base flange 61, to a-height well above the plane of thegrill 15, is a shield 16., Aspreviously explained, the oven isillustrated in Fig. 1 in condition for-"broiling, with the deflector?!in forward position where it is located by the engagement of the stop 30with the inner side of the web of the front channel 24, this having beenaccomplished by grasping the ring 28 and pulling the handle 21 forwardlythrough the slot 25, as indicated by legend appearing on the front ofsaid channel. With the deflector in its forward position the obstructor44 is retained by gravity in ineffective, substantially vertical,'position. Accordingly nothing interferes with pushing the broilerequipment inwardly along the bottom bars 5| of the opposed guides 50 1mmthe rear flange 6| of the broiler pan engages the stops 53.

Assuming that the grid is in position on the I broilerpan, and that thefood F hasbeen placed upon the grill 15, and, further, that the burnerhas been lit and the door 6 closed, the broiling operation proceeds.Heat from the burner rises within the rear of the oven and spreadsforwardly throughout the top portion thereof, passing over and about theshield 16 and impinging upon the food F. A part of the heat passesdownwardly about and beneath the food through the slots 'H and along thechannels formed by the upwardly arched bar-like parts of the'grillbetween said slots. Thus, the heat has access to substantially theentiresurface of the food simultaneously :and broils it uniformly on. bothsides without the necessity of turning the food over. Obviously, theshield Hi becomes quite hot duringa broiling operation by reason of itsproximity to the column of products rising from the burner; and-it isfurther .evident that, as a consequence thereof, due to the continuityof the parts, considerable heat is conducted from the shield to theunder side of the food byway of the" rear portion of the base flanged!and the, bar-like parts of the grill, thus enhancing the broilingoperation. The progress of the broiling operation may be observedthrough the window in the door 6, it being mentioned in passing that theoven is desirably equipped with an electric light (not shown) inaccordance with modern practice. Juices and greases from the food dropthrough the slots H into' thepan 56 and accumulate in the'lower portionthereof, remote from the source of heat, and the pan is prevented frombecoming hot enough to cause smoke and resultant odors by reason of itsbeing shielded from the intense heat of the burner by the deflector '2!and'the bottom 49. V When the broiler equipment is partially Withdrawnfrom the oven, as in Fig. 3, for the purpose of placing food on the gridor removing it therefrom, the broiler pan and grid are prevented fromtilting forwardly by'stops fil (one of which is shown in Fig. 9) thatare disposed beneath the bars 5| of the opposed rack guides 50. Thesestops, in the present instance, are provided by notching the rear fiangeSI of the broiler pan at the upper corners of its oppositeends for theaccommodation of the bars 5i.

In order to place the oven in condition for baking or similar purposes,as illustrated in Fig. 2, the broiler pan and grid are withdrawn fromthe oven, and the handle 21 is lifted and pushed in through the slot 25in the front channel 24, according to the instructions appearing on saidchannel to the right of said slot in Fig. 8, thereby to shift thedeflector 2| to the rear until its movement is arrested by theengagement of the stop 3! with the front surface of the channel 24.This, movement of the deflector causes the 0bstructor 44 to be swung toa forwardly and upwardly inclined position, in which it is effective forpreventing the broiler equipment from being fully inserted into theoven, thus safeguarding against the error of attempting a broilingoperation with the deflector 2! in its rear position. With the broilerequipment removed from the top portion of the oven, a rack of suitabledesign may be inserted on either the upper or the lower bars 52 of theopposed rack supports; and when either the rack, or the broilingequipment, is not in use, it may be stored conveniently in the bottomportion of the oven compartment below the panel 35.

Having thus described our invention, what we claim is:

1. Broiling equipment for use in an oven of a given size and of the typeenclosed in part by opposed substantially vertical walls and a top walland characterized by combustion means located adjacent the lower part ofone of said vertical walls; said equipment including a broiler gridhaving a substantially flat food supporting surface, a shield carried bythe grid and rising adjacent one edge thereof a substantial distanceabove the plane of said surface, and means for removably supporting saidequipment in such an oven with said food supporting surfacesubstantially horizontal and with said shieldgdisposed in anapproximately vertical plane between said surface and, the combustionmeans, said shield being of such size and shaperelative to the ovenwherewith it is'intended foruse that itsside and top edges willibe inspaced relation to theopposed walls and the top wall of the oven.

2. Broiling equipment for use in an. even of a given size and o'f'the.type enclosed in :pa'rtby opposed substantially vertical walls and a-topwall and "characterized by combustion: means located adjacent-"the lowerpart of oneiof said sidewalls; said equipment comprising ai'broilerpan,t.-means for removably supporting said: pan in a'generallyhorizontalposition insuchan oven,

a broiler grid surmounting and sustained solely mounted by the grid, issupported by'the 'afore said means.

3. Broiling equipment for use in'an oven of a given size and of thetypeenclosed in part by substantially vertical side and rear walls'and asubstantially horizontal top Wall and" characterizedby combustion meansextending along the bottom of the oven adjacent the rear w'all and byopposed guides adjacent'the side wallsthat are inclined at a slightanglerettrwardlyhnd upwardly from 'the front portion of the oven,

certain of said walls having outlet means adjacent the top of the oven;said equipment comprising a broiler pan having marginal portions alongits lateral sides adapted to bear upon said guides, a broiler gridsurmounting and sus-; tained solely by the pan and having asubstantially fiat food supporting surface in a plane substantiallyparallel to the plane of said marginal portions of the pan, a shieldcarried by the grid and rising from' the rear edge thereof a substantialdistance above the plane of said food supporting surface and being ofsuch size and shape relative to the oven wherewith it is intended foruse that its top and side edges will be spaced from the top and sidewalls of the oven when the pan, surmounted by the grid, is supported bythe aforesaid means, and stop means for definitely locating the pan inthe oven so that said shield is spaced a substantial distance from therear wall of the oven thereby to produce, in effect, a vertical flue inwhich the products from the combustion meansrise.

4. Broiling equipment comprising a broiler pan formed from a singlepiece of sheet metal to provide a depression surrounded adjacent its topby a flat marginal portion, said depression being deeper at front thanat rear, front and rear flanges of substantially equal depth dependingfrom the front and rear edges, respectively, of said marginal portion,the sheet metal being turned downwardly and inwardly against itselfalong the sides of said portion; and a grid surmounting the pan, thesame having a base flange designed to rest upon said marginal portion ofthe pan and a peripheral wall rising from the inner edge of said baseflange, a flat food supporting grill in approximately the plane of thetop of said peripheral wall and joined thereto, and lugs'depending fromthe grid at intervals thereabout into the depression of the broiler panadjacent said marginal portion thereof. 1

5. Broiling equipment comprising a broiler pan surrounded adjacent itstop by a fiat marginal portion and being deeper at front than at'rear,front and rear flanges of substantially equal depth depending from thefront and rear edges, respectively, of said marginal portion, and a gridsurmounting the pan, the grid having a base, flange designed to restupon said marginal portion of the pan and a peripheral wall rising fromthe inner edge of said base flange, a flat food supporting grill inapproximately the plane of the top of said peripheral wall andjoinedthereto, and a shield rising from the rear edge of the base flange ofthe grid a substantial distance above:

the plane of the grill. Y

6. Broiler equipment according to claim 5,

wherein said grid, including the shield, is formed from a continuouspiece of sheet metal.

-' 7:: Broiling equipment comprising a broiler pan including aperipheral wall surrounded adjacent of a substantially rectangular areaoccupied by a' series ofparallel slots, the material between ad.-

jacent slots being arched upwardly to form ribs.

for the 'support of the food to be broiled, and lugs depending from thegridat intervals thereabout for contact with the inner surface of theperiph eral wall'of thebroile'r pan.

8. Broiling equipment-according to claim 7, wherein said lugs are struckfrom the base flange of the grid'and depend'in the approximate plane ofsaid'substantially vertical wall.

F LEE S. CHADWICK.

7 7 MARC RESEK.

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35,361 Chilson May 27, 1862 1 258,977 Betts June'6, 1882 369,365 'Ramey1 Sept. 6, 1887 693,725 Leland Feb. 18, 1902 1,169,831 Jeavons Feb. 1,1916 1,591,291 Detwiler July 6, 1926 1,896,192 Cain Feb. 7, 19331,956,387 Hartman Apr. 24, 1934 1,961,391 Reedy et al. June 5, 19342,012,520 Rogers Aug. 27, 1935 2,219,787 Parker Oct. 29, 1940 2,253,833Volks Aug. 26, 1941 2,367,626 Shroyer et a1 Jan. 16, 1945 2,370,595Volks Feb. 27, 1945 2,430,848 Schneider Nov. 11, 1947 2,441,994 DePasquale May 25, 1948 a l FOREIGN PATENTS Number Country Date 451,061GreatBritain July 29, 1936

